Oh, pecan pie, the gooey and warm pie that sings of indulgent joy! This protein Pecan Bar equivalent is all the joy without the guilt!
The only problem with pecan pie is that it’s not among the healthiest desserts on the planet. Although delicious, the traditional pecan pie is loaded with copious amounts of sugar, fat, and wheat. The combination of the three will make your blood sugar spike and send your brain into a fog. Indulging in desserts does not have to be unhealthy. We created a protein-packed pecan square that is equally as delicious as the conventional pecan pie. We used almond flour which contains iron, minerals, and protein. The best part about almond flour is that it contains one ingredient; almonds! White flour on the contrast has very little nutrients. The good qualities of the wheat normally has been stripped away. White flour can lead to fatigue, anxiety, diabetes, obesity, and high blood pressure.
The best thing about this recipe is that it is creamy, rich and guilt free. Pecans are wonderful sources of protein and calcium and are incredible for your hair and skin. This recipe uses whole food ingredients to ensure you are receiving the best mixture of ingredients. You could easily make this recipe into a pie if you didn’t want squares. Whichever way you eat it, your stomach will be dancing with joy.
- 2 cups almond flour
- 1 cup shredded coconut
- 1/3 cup melted coconut oil
- 3 tablespoon maple syrup
- 1 scoop Sunwarrior Warrior Blend Pumpkin Spice protein
- 1/8 teaspoon Sunwarrior Sea Salt
- 2 cup pecans, chopped
- 1/2 cup coconut sugar
- 1 tablespoon coconut oil
- 2 tablespoon maple syrup
- 2 tablespoon water
- 6 tablespoon flax meal
- 1 teaspoon vanilla extract
- 1/4 teaspoon Sunwarrior Sea Salt
- 1//2 cup vegan chocolate chips
Preheat oven to 350f(177c)
In a mixer combine all crust ingredients. Mix until all ingredients are well combine. Line a 6 x 6 baking tray with parchment paper.. Remove crust from mixer and press into pan firmly. Bake for 12-14 minutes or until light golden brown. Leave oven on. Let the crust cool for 1 hour.
In a small bowl combine flax meal with water and let sit for 5 minutes
Place pecans onto a parchment paper lined baking tray and bake for 6 minutes
Place coconut oil, coconut sugar, maple syrup, vanilla and salt into a small pot on medium heat. Bring to a slight boil and remove from heat immediately. Add pecans and flax mixture. Stir well.
Spread pecan mixture onto cooked crust with chocolate chips
Bake for 20 minutes. Remove from oven and let cool completely. Place in fridge for one hour before slicing.